Rinse the rice in water 3-4 times until the water runs clear. Place the rice back in the pot and soak with water for about 30 minutes. Use a strainer to drain off the water. I like to do this because if you just pour the water out, chances are, there are still some water collected in the pot. So, drain it with strainer and give it a little shake
Put the rice in a heavy-bottomed pot in tight-fitting lid and pour in 1 1/4 cup of water. Bring it to a boil and cover and lower the heat and let it simmer for about 15 minutes. The water should be absorbed by the rice by now, if now, close the lid back and cook for few more minutes until all water is absorbed. Turn off the heat and do not open the lid and let the steam continue to cook the rice for another 10 minutes. The rice should be soft and fluffy at this point
Fluff the rice and let it cool down a little bit. Cool enough for your hands to shape the rice into onigiri. When ready to make the onigiri, wet both of your hands with water. Failure to do so, and all the rice will stick to your hands with no mercy. You can wet them as needed. Scoop about 1/2 cup of the rice or more (depending on what shape you want to make) onto the palm of your hand and using another hand to press the rice grains together into the shape you like. Keep them covered when you are preparing other things
Most Japanese have bento-making tools like shape puncher to punch different shapes on seaweed sheets. I don't, so I use a regular scissors to cut out the eyes and whatever shape you like. Make sure the seaweed doesn't come into contact with water or it will just wilt away and disappear !!
You can easily stuff meat or fish into the rice balls too if you like. I will post more about Stuffed Onigiri rice balls in the future. It's a great way to used up leftover chicken meat, pork, etc.
How To Make Onigiri (Japanese rice balls) https://whattocooktoday.com/halloween-onigiri-edition.html